Bar service at CoMS

[TheMightyQuinn]

What's the world coming to?

I asked for a side order of oysters and champagne at the game last night and was told 'we don't do that here', I was more than a little miffed.

Theres a similar place just on the outskirts of Manchester that would probably serve that sort of thing.

There's no way I'm going to support Stockport just because they have a better catering team mate, no way. :)

 

[realsparky]

East stand lower block 107-109 bar people queu in a reasonable way still takes forever 20-25 mins to get a drink,manchester council involvment explains it all,now i know why i moved to conwy

 

[AZUL]

im in 121 but usually walk around to meet mate for drink in 102 - can i just enter there or do i have to enter at gate stated on my card?

 

[yatesy94]

Caterings crap...


"I'll have a cheese burger thanks (Dont have any...), a pie then (All gone...), hotdog?? (You guessed it)"

It doesnt take an expert to stock up on the food, everytime i go up they have like 20 of each food (IF THAT!) then thats your lot...

 

[The Pink Panther]

What should happen in the meantime regarding the bars is

1/ There should only be one type of beer on sale, something like Fosters.
2/ Make it £3 a pint, so it's relatively easy to reckon up for the bar staff and the paying customer
3/ Bring in those pumps that can pour six pints at a time in a few seconds

 

[squirtyflower]

to help improve speed, why can't they pour half the pint and put them to one side, then and then just top them up with the other half when you ask for it
it really cheeses me off that you queue for 14 minutes then have one minute to down your pint

 

[MikeF]

Nothing to do with the bar service but I'm buggered if I'm starting a new thread purely for this as there's way too many threads of late as it is but.........

any chance of a cash machine at the stadium? I'm constantly forgetting/losing my money, it's my age!

 

[jonmcity]

What should happen in the meantime regarding the bars is

1/ There should only be one type of beer on sale, something like Fosters.
2/ Make it £3 a pint, so it's relatively easy to reckon up for the bar staff and the paying customer
3/ Bring in those pumps that can pour six pints at a time in a few seconds

This for me,also pour half pints before half time so they can be toped up taking less time.
dedicated pourers so you are not waiting between each sale.

 

[The Fat el Hombre]

I work in health and safety for a large company, and to pin the lack of resolving these issues on health and safety grounds is a load of rubbish, just an easy get out, that they hope no-one will argue with, there is always a way around something to make it work but also for it to be safe if you can be arsed thinking about it. Surely a barriered queing system with regular fold open exit points (in case of emergency) is far safer than 300 people pushing and pulling to get to the front of the queue, it would also reduce the amount of people that must get burnt every week having their hot drinks nudged whilst trying to exit the area after paying.

Lol when you put it like that it's even more of a joke. Health and safety say they can't put rails in, but they're quite happy for fuck knows how many people to cruch up and fight their way to get to the front of the bar!?

As MikeF says a cash machine would be very helpful, where's the enarest one to the ground?

And the 6 pint pullers are a absolute must, surely they're the quickest easiest and effective way to try and deal with the problem in the short term. Just one thing though - should we ever get them, can you please inform the staff to use them to their maximum (pour 6 pints at a time), cos I have absolutely no doubt that if some of them get an order for 2 beers that they'll go to the 6 pint puller and strategically place 2 empty pint pots under it and pull 2 pints, as opposed to pulling 6 and handing the tohers out to future orders

 

[Danny Hoekman]

This was discussed at length at Points of Blue last week with the Castering Manager and he will say the same to you as he said then:

They engage an outside company and have no control over the staff.
They can't get good, regular staff because of the casual nature of the work.
The construction of the bars doesn't help and there's nothing they can do unless they rebuild the ground
Some bars don't have long queues so you could get served quicker if you go somewhere else (but people don't like doing that).
People often won't accept pre-poured pints.

Why does anyone think he's suddenly going to tell you something new?

The answer is simple - if you don't like it, don't buy it. I've never bought a drink at the ground as someone bought me one once and it was undrinkable. I can't for the life of me undersand how people can't manage without a drink of some warm, over-priced, badly served pint of piss water at half-time. Go for a drink before and/or afterwards.

I really get pissed off when I see people standing on the concourse drinking when the game is in progress. Is beer really more important than the game?

Not being funny mate, but if someone wants to finish a pint on the concourse and miss a few minutes of the game (that's being shown on the tv's anyway), that's their perogative. Did you not know it's been statistically proven that we have more drink obsessed fans than any other club in the world?